Ruby Grapefruit and Orange Popsicle

Ingredients

3 large oranges = 1-1/2 cups juice

2 ruby red grapefruit = 1-1/2 cups juice

Directions

That is it! 2 ingredients.

Squeeze all the juice you can out of the citrus fruit.

I like the clear fruit juice so I put it through a sieve.

I also rub my finger around in the sieve and get as much juice as I can.

There will be pulp leftover when you are done.

Do not worry about exact measurements.

Pour into your popsicle molds, stick in your popsicle sticks and freeze at least 6 hours.

Spiced Grapefruit with Mango Sorbet

Ingredients:

• 1/2 c water
• 1/4 c brown sugar
• 1/2 tsp ground ginger
• 2 lg grapefruit, cut into segments
• 4 sm scoops mango sorbet
• Mint sprigs (optional)

• Directions:
• Simmer water, sugar, and ginger in small heavy saucepan until reduced to 1/4 cup, about 5 minutes. Divide grapefruit sections among 4 dessert dishes. Pour spiced syrup over grapefruit, dividing evenly. Top each portion with a scoop of mango sorbet and garnish with a mint sprig, if desired. 4 servings

Recipe found at: http://www.prevention.com/food/cook/healthy-recipes-fresh-ideas-grapefruit?page=3

Grapefruit-Carrot-Ginger

Ingredients:

1 grapefruit
2 medium carrots
1 teaspoon freshly grated ginger
Splash of water 

Directions: 

Blend and Enjoy! 

Recipe found at: http://www.incrediblesmoothies.com/recipes/grapefruit-smoothie-recipes-and-nutrition/

Candied Grapefruit Peels

Ingredients
4 grapefruits
Water, to cover peels
2 1/2 cups sugar
1 cup sugar, optional
26 ounces bittersweet chocolate, tempered, optional
Directions
Using a sharp knife, cut each grapefruit into quarters. Remove the fruit from the peel, leaving the white membrane or pith attached to the peel. Save the fruit for another use. Slice each quarter peel on a diagonal into strips about 1/2-inch wide. If you cut them evenly, they will look nicer when displayed.

Place the sliced grapefruit peels in a nonreactive 4-quart heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. Place over high heat and bring to a rolling boil. Remove from the heat and strain. Return only the peels to the saucepan, cover again with fresh water, and repeat the boiling and draining process three more times. It is really important to change the water because it retains the bitterness of the peel.

After the fourth boil, drain the water as before and return the peels to the saucepan. Add the sugar and enough water to cover the peels by 1-inch. Place over low heat and let simmer for 2 hours. During this time, the sugar will sweeten and preserve the natural flavor of the peels. After 2 hours, they will be soft and translucent and the syrup will be thick. Let the peels cool in the syrup and keep them stored in the syrup, refrigerated, in an airtight container until you are ready to serve. They will keep this way for up to three weeks.

When ready to use, allow the peels to drain on a wire rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip all over the work surface.

Once fully drained, you have three options for serving: First, you can serve them as they are. Second, you can place the peels in a medium-sized bowl filled with granulated sugar. Roll the peels around in the sugar until they are well coated. Third, you can dip the sugared peels into the bittersweet chocolate. Dip two thirds of each sugared peel into the bittersweet chocolate. Gently wipe the excess chocolate from the end of each peel before placing on parchment paper. The chocolate should set in a few minutes if it is tempered and the kitchen is not too hot.

Whatever variation you choose, present the peels on a plate or in a small bowl or in petits fours cups.

Once the peels have been sugared and dipped in chocolate, they can be stored at room temperature in an airtight container for up to three days.

How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):

Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.

One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.

Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk

The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.

A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

Read more at: http://www.foodnetwork.com/recipes/jacques-torres/candied-grapefruit-peels-recipe/index.html

GRAPEFRUIT SALSA

Ingredients: 

2 tbsp. lime juice
1 tbsp. olive oil
1 tsp. minced jalapeno
1/2 red bell pepper, minced
2 tbsp. minced red onion
1 large Florida grapefruit, peeled, membrane removed, sectioned, chopped
1/4 tsp. ground cardamom
2 tbsp. chopped fresh cilantro leaves

Directions: 

Toss all together. Serve chilled as side dish to barbecued meat, seafood and nachos.

Recipe found at: http://www.sheknows.com/food-and-recipes/articles/812518/6-healthy-grapefruit-recipes/page:3

Broiled Grapefruit

Ingredients
1 large pink grapefruit, cut in half
Drizzle of agave nectar
Sprinkling of turbinado sugar

Directions
1. Turn on the oven broiler. I set mine at high temperature.
2. Using a pairing knife, cut all the way around the grapefruit and between the fruit and the rind. Try not to cut all the way through the bottom rind, you want to keep the juices. Drizzle agave nectar lightly over the grapefruit halves. Sprinkle with turbinado sugar.
3. Place the grapefruit halves on a baking sheet. Put in the oven, under the broiler for 2-3 minutes, just until the sugar is bubbling and crystallized.
4. Serve warm.
*Note-you can use honey instead of agave or brown sugar instead of turbinado sugar.*

Recipe found at: http://www.twopeasandtheirpod.com/broiled-grapefruit-recipe/

Grapefruit, Honey, and Yogurt Scones

Ingredients

1 1/2 cups all-purpose flour

1/4 cup granulated sugar, divided

2 tablespoons honey

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, cold

1 Ruby Red grapefruit, zested and segmented

1/2 cup plain Greek yogurt 

Directions

Place a rack in the center of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.  Set aside.

Zest the grapefruit and combined zest and granulated sugar on a clean cutting board.  Rub together the zest and sugar with the back of a spoon or a plastic bench knife.  The sugar will be tinted a pale orange color and smell of grapefruit.  Measure 2 tablespoons of the grapefruit sugar and whisk into the dry ingredients.  Save the remaining grapefruit sugar for topping the scones just before baking.

Segment the grapefruit next.  Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside.  Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh.  Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit.  Little grapefruit segments should fall from the fruit as you slice.  Set segments aside.

Dice cold butter into small chunks and add to the dry ingredients.  Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas.  The butter and flour combined will resemble coarse meal.  Add the honey, plain yogurt and grapefruit segments.  Toss together with a fork until all of the dry ingredients are moistened by the yogurt and  honey.

Turn the scone dough out onto a lightly floured surface.  Form into an 8 inch circle, about 1 inch thick.  Use a knife or a bench scraper to cut the dough into six scone triangles.  Place on the prepared baking sheet.  Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar.

Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center.  Allow to cool on the pan for 10 minutes before serving.  Serve warm with butter and jam.  These scones are best served the day they’re made. 

Recipe found at: http://joythebaker.com/2011/03/grapefruit-honey-yogurt-scones/

Avocado and Pink Grapefruit Salad with Coriander

Ingredients

• 2 pink grapefruits
• 2 tablespoons olive oil
• 1 tablespoon minced shallot
• 1 teaspoon soy sauce
• 1/2 teaspoon honey
• 1/4 teaspoon Asian sesame oil
• 1 teaspoon grated peeled fresh ginger
• 1 teaspoon coriander seeds, cracked
• 2 cups (packed) mixed baby greens
• 1 small avocado, halved, pitted, peeled

Preparation

• Using small sharp knife, cut off peel and white pith from 1 grapefruit. Cut grapefruit crosswise into 4 slices. Cut second grapefruit in half and squeeze enough juice to measure 3 tablespoons. Whisk juice, olive oil, and next 6 ingredients in small bowl. Season dressing to taste with salt and pepper. Toss greens with 2 tablespoons dressing in medium bowl and divide between 2 plates. Arrange grapefruit slices and avocado alongside and spoon remaining dressing over.

Read More http://www.bonappetit.com/recipes/quick-recipes/2008/11/avocado_and_pink_grapefruit_salad_with_coriander#ixzz2MmOEd7sj

Citrus - Poppy Seed Vinaigrette

Ingredients

• 3 tablespoon(s) fresh lime juice
• 3 tablespoon(s) fresh orange juice
• 2 tablespoon(s) fresh grapefruit juice
• 1 teaspoon(s) Dijon mustard
• 1 teaspoon(s) low-fat mayonnaise
• 1 teaspoon(s) honey
• 1/3 cup(s) plus 1 tablespoon canola oil
• 1 1/2 teaspoon(s) poppy seeds
• Kosher salt and freshly ground pepper 

Directions

• 1. In a bowl, whisk the lime, orange and grapefruit juices with the mustard, mayonnaise and honey. Slowly whisk in the oil until the dressing is creamy. Stir in the poppy seeds, season with salt and pepper and serve.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/citrus---poppy-seed-vinai_n_1058330.html

Lime, Grapefruit and Ginger Juice Recipe

Ingredients

• 3 tablespoons natural cane sugar
• 2 tablespoons ginger, peeled then grated
• 1 cup / 240 ml water
• very scant 1/2 cup / 95 ml fresh lime juice - 2 juicy limes
• 1 1/3 cups / 310 ml fresh grapefruit juice - 2 juicy grapefruits

 

Directions

• In a small saucepan, over medium heat, stir together the sugar, ginger, and water. Simmer for 5 minutes, transfer to a glass bowl or cup, and place in the freezer for a few minutes to cool.
• Strain the ginger into a pitcher along with the lime and grapefruit juices. You can either strain the citrus juices or leave them pulpy, just be sure to catch any seeds before they go in.
• Stir and taste, if you want a bit more sugar, go for it, but I find this plenty sweet. Serve straight in a tiny chilled glass with ice. Or use a splash to freshen up a glass of sparkling water.
• Makes about 2 cups / 1 pint.

Cranberry and Grapefruit Shortbread

Ingredients

• 1cup all-purpose flour
• 3/4cup sugar, divided
• 1/4 teaspoon kosher salt
• 1/2cup(1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 110-ounce bag fresh (or frozen, thawed) cranberries
• 1/4 cup fresh grapefruit juice
• 1teaspoon grated grapefruit zest

Preparation

• Preheat oven to 350°. Line an 8x8x2-inch pan with parchment, leaving a 2-inch overhang on 2 opposite sides. Whisk flour, 1/4 cup sugar, and salt in a medium bowl. Using your fingertips, rub butter into dry ingredients until mixture resembles coarse meal.
• Transfer to prepared pan; press evenly onto bottom of pan (using the bottom of a flat measuring cup works well). Prick dough all over with a fork.
• Bake shortbread until cooked through and pale golden, 25-30 minutes. Transfer to a wire rack. Let cool completely in pan. DO AHEAD Shortbread can be made 3 days ahead. Cover pan tightly with plastic wrap and store at room temperature.
• Bring remaining 1/2 cup sugar, 1 1/2 cups cranberries, and grapefruit juice to a simmer in a small saucepan and cook, stirring occasionally, until cranberries burst and mixture is syrupy, about 8 minutes. Stir in remaining cranberries and cook until skins begin to split, about 3 minutes. Let cool. DO AHEAD Cranberry topping can be made 3 days ahead. Cover and chill.
• Spread cooled cranberry topping over shortbread. Scatter zest over. Using paper overhang, lift shortbread from pan and transfer to a cutting board. Cut shortbread.

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-shortbread#ixzz2ErvQTfKV

Grapefruit and Avocado Salad with Ginger-Cassis Dressing

Ingredients

• 3 tbsps extra-virgin olive oil
• 3 tbsps cassis (creme de, liqueur or grenadine)               
• 2 tbsps shallots (chopped)
• 2 tbsps peeled fresh ginger (minced)
• 4 tsps sherry wine vinegar
• 2 grapefruits (ruby red)
• 1 head butter lettuce (leaves separated)
• 1 avocado (halved pitted peeled sliced) 

Directions

• Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
• Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado.
• Drizzle with dressing; sprinkle with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Grapefruit-and-Avocado-Salad-with-Ginger-Cassis-Dressing-237894#ixzz2DY6oVAtt

Orange and Grapefruit Slices with Coconut

Ingredients

• 1/2 cup sweetened shredded coconut
• 3 red or white grapefruit, peel and white pith removed
• 4 naval oranges, peeled and white pith removed
• 2 tablespoons light brown sugar

Directions

• Preheat oven to 325F.
• Spread coconut in a pie plate and bake, stirring occasionally, until lightly toasted, about 10 minutes. (Watch carefully, as coconut burns easily.) Cool and set aside.
• Slice grapefruit and oranges into 1/4-inch thick rounds. Arrange in layers, sprinkling each with some brown sugar in a glass or ceramic bowl. Cover and chill at least 2 hours. Sprinkle with coconut just before serving.
• Make ahead: Coconut can be toasted 1 day ahead and kept covered at room temperature. Fruit can be sliced 1 day ahead and kept chilled, covered.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/orange-and-grapefruit-sli_n_1059540.html

Mixed Green Salad with Grapefruit & Cranberries

Ingredients

• 2 red grapefruit
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced scallions
• 1 tablespoon white-wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 8 cups torn butter lettuce
• 6 cups baby spinach
• 1 14-ounce can hearts of palm, drained and cut into bite-size pieces
• 1/3 cup dried cranberries
• 1/3 cup toasted pine nuts

Preparation

1. Remove the skin and white pith from grapefruit with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Cut the segments in half on a cutting board and transfer to a large salad bowl. Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.
2. Whisk oil, scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.
3. Add lettuce, spinach and hearts of palm to the salad bowl with the grapefruit segments. Just before serving, toss the salad with the dressing until well coated. Sprinkle cranberries and pine nuts on top.

Recipe found at: http://www.eatingwell.com/recipes/grapefruit_cranberry_salad.html

Mixed Citrus Salad with Feta and Mint

3 to 4 tablespoons red onion, cut into tiny bits
4 pieces of citrus, preferably a mix of grapefruits and oranges but use what you can get, and what you like to eat (spoiled by the spread at the store, I used 1 pink grapefruit, 1 cara cara and 1 blood orange, and 1 mineola)
1 tablespoon red wine vinegar or lemon juice
1 teaspoon smooth Dijon mustard
1 tablespoon olive oil
Salt and freshly ground pepper, to taste
3 to 4 tablespoons (1.5 ounces) feta cheese, chopped or crumbled
1 tablespoon fresh mint, chopped or cut into tiny slivers

Place your red onion in the bottom of a medium bowl. Nest a strainer over the bowl.

Prepare your citrus fruits by beveling the stem end of one, cutting enough off that you reveal the pith-free flesh of the fruit. Repeat on the other end. Rest your fruit on one of its now-flat surface and begin cutting the peel and pith off in large, vertical pieces. You want the fruit’s exterior to be “white”-free.

Turn the fruit back on its side and cut it into 1/4-inch thick wheels, removing any seeds and thick white stem as you do. Place the wheels and any collected juices from the cutting board in the strainer over the bowl with onion. Repeat with remaining citrus fruits. (As the extra juices drip over the bowl, it will soften the raw onion bite.)

Spread the fruit slices out on a platter. Scoop out the onion bits (a slotted spoon or fork does the trick) and sprinkle them over, leaving the juice in the bowl. Whisk one tablespoon of juice (this is all I had accumulated) with red wine vinegar or lemon juice, Dijon and olive oil. Season with salt and freshly cracked black pepper. Drizzle the dressing over the citrus, sprinkle with feta and mint, adjust salt and pepper to taste, serve immediately and daydream of warmer places.

taken from:

http://smittenkitchen.com/2010/01/mixed-citrus-salad-with-feta-and-mint/